Mushroom Crêpes
Description
By Eve Chenu and Tobin McGillIngredients
Filling:
Small onion or two shallots, chopped
3 oz. bacon or pancetta, cut in small pieces
2 ¼ lbs. assorted mushrooms (button, porcini, chanterelles), cleaned and sliced
1 c. beef stock
1 t. fresh chopped thyme
1 t. fresh chopped rosemary
1/3 c. Marsala (or Madeira or Port)
Salt and pepper
Crêpes:
Based on the crêpe batter recipe from Julia Child’s Mastering the Art of French Cooking Volume I.
1 c. cold water
1 c. cold milk
4 eggs
½ t. salt
1 c. all purpose flour
½ c. buckwheat flour
4 T. melted butter
Methods/steps
Filling:
Reduce beef stock to ½ cup while doing the other steps.
In a large skillet, sauté the bacon until golden brown. Remove from pan and reserve.
In the same pan, add shallots. Sauté until soft. Remove from the pan and add to the reserved bacon.
Keep 3 Tbsp of bacon grease. Remove any excess and set aside for another use.
Add mushrooms to the pan. Cook until soft.
Add the reserved bacon and onions, rosemary, and thyme. Cook for an additional 3 to 5 minutes.
Add the reduced beef stock and the Marsala. Reduce until liquid is mostly evaporated but the mixture is still moist.
Add salt and pepper to taste.
Crêpes:
Put the liquids, eggs, and salt into a blender jar.
Add the flour, then the butter.
Cover and blend for a minute.
Cover and refrigerate for 2 hours.
Cook the crêpes according to Julia Child’s instructions.
Fill each crêpe, pretty side down, with a large spoonful of mushroom mixture. Fold into a square. Serve immediately.
Reviews
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